Blackberry Almond Cake with Mascarpone Icing
This blackberry almond cake is fruity, nutty, moist, and topped with the most luxuriously creamy mascarpone icing.
Ingredients
For the Blackberry Jam*
- 240 g blackberries
- 100 g white sugar
- 1 tablespoon lemon juice
For the Blackberry Almond Cake
- 125 ml olive oil extra virgin
- 200 g white sugar
- 4 eggs
- 120 g ground almonds
- 60 g plain flour all-purpose flour in the U.S.
- ½ teaspoon baking powder
- 3 tablespoons blackberry jam
Mascarpone Blackberry Icing
- 80 g double cream heavy cream in the U.S.
- 250 g mascarpone cheese
- 40 g icing sugar powdered sugar in the U.S.
- 2 tablespoons blackberry jam
Instructions
- Preheat your oven to 180℃ (356℉) and line a 7.5" square baking tin with parchment paper.
- Make blackberry jam*. In a medium saucepan over low-medium heat, add 240 g blackberries, 100 g white sugar, and 1 tablespoon lemon juice. Cook, stirring constantly, until the mixture becomes thick and jammy. This may take around 15 minutes. Remove from the heat and set aside; the jam will thicken as it cools.
- Make the cake batter. First, beat 125 ml olive oil and 200 g white sugar until well combined. Next, add 4 eggs one by one, whisking after each egg. Finally, sift in the dry ingredients: 120 g ground almonds, 60 g plain flour, and ½ teaspoon baking powder. Using a wooden spoon or spatula, fold the dry ingredients into the batter.
- Pour the batter into the cake tin and use a spoon to swirl 3 tablespoons blackberry jam into the batter.
- Bake the blackberry almond cake for about 60-70 minutes, on the middle shelf of your oven. Cover the top shelf with a pan so the cake is not directly exposed (otherwise the top will burn)**. You'll know it's done when a skewer comes out clean.
- Make the mascarpone icing. In a large mixing bowl, beat 80 g double cream until it's light, fluffy, and thickened. Next, add 250 g mascarpone cheese and 40 g icing sugar. Whisk again until everything is incorporated, no more. Swirl through 2 tablespoons blackberry jam — enough so that some parts of the icing remain white.
- Let the cake cool, then spread over the icing. Optionally, top the cake with more fresh blackberries and slivered almonds.
Notes
* You can skip this step and use pre-made, store-bought blackberry jam to save time if preferred.
Nutrition
Calories: 584kcalCarbohydrates: 57gProtein: 9gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 111mgSodium: 74mgPotassium: 97mgFiber: 3gSugar: 45gVitamin A: 682IUVitamin C: 7mgCalcium: 109mgIron: 2mg
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